Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.

In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who runs Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.

Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.

These unfussy crostini are a delicious addition to a cocktail party or picnic. While you can switch out the country ham for prosciutto, we think that the dry-cured and smoked product makes for the best contrast against the sweet goat cheese and apples.